| THIS WEEK’S RECIPES · Moosewood Carrot Soup · ADD-ON SPECIALS ORGANIC CRIMINI MUSHROOMS (8OZ) JONATHAN’S ORGANIC MASSACHUSETTS CRANBERRIES (8OZ) NACHO KIT – NEW! ORGANIC PIE PUMPKINS (ROUGHLY 3LBS) MARCONI ORGANIC EXTRA VIRGIN OLIVE OIL (500 ML) ORGANIC DARK CHOCOLATE WITH ALMONDS (3.5OZ) – SALE EQUAL EXCHANGE MIND, BODY AND SOUL (12 OZ, DRIP GRIND) – SALE! | NOTES & NEWS Thanksgiving is next week! As winter weather continues to creep in, local leafy greens such as collards and kale are winding down for the season and root veggies become more widely available. Though the frequent frosts are bad news for some of the more delicate crops, the frosts actually sweeten up root veggies that are still in the ground, especially parsnips and radishes. If you’re not so familiar with the varieties of root veggies coming your way this season, we invite you to be a little adventurous and at least give them a try. They may look daunting, but they’re fantastic in a roasted root veggie medley or a stew. Our local produce this week includes potatoes and carrots from Atlas Farm of Deerfield MA, and we’re getting either Easter Egg or French Breakfast varieties of radishes from their neighbors at Enterprise Farm. Deep Root Organic Coop in VT is providing us with beets, acorn squash, and butternut squash, and this week we’re handing out spring mix from Olivia’s Organics instead of lettuce. We’re also handing out a mix of rosemary, sage, and thyme, which will be perfect with all those roasted root veggies (or in Thanksgiving stuffing). The frost over the weekend killed the remainder of the cauliflower at Pedersen Farms, so unfortunately we won’t have any for this week. We look forward to working with them again in the spring to get fresh asparagus for you folks. More fresh Massachusetts-grown cranberries are coming in from Jonathan’s Organic in Rochester, MA. In addition to the traditional Thanksgiving cranberry sauce, we love cranberries in stuffing, baked goods, desserts, and sauces. Cranberries are also excellent companions to apples (check out our recipe for Gluten Free Cranberry Apple Crisp). Click here for more cranberry inspiration and storage tips. The fruit boxes and a few other boxes are seeing the beginnings of Florida citrus, including Golden Sweet tangelos, Navel oranges, and tangerines. We also have grapefruit and kiwis from California, and a variety of pears and apples are coming in from Washington state. Local McIntosh apples continue from our friend Read Miller of Dwight Miller & Son Orchards in E. Dummerston, VT. Thanksgiving add-ons are now available! We’ve got add-on acorn squash, butternut squash, crimini mushrooms, white mushrooms, 2 lb bags of carrots, celery, pie pumpkins, and 8 oz bags of Massachusetts cranberries! Check out our current selection of produce add-ons here! As always, if there is ever anything missing from your order or if there is a quality issue, please let us know. We have a form on our website for you to report any produce issues you have that makes it a lot easier for us to make sure you’re getting the best possible service we can provide. Enjoy your produce and have a delicious week! Thanks! Dogma Box Update: A box consisting of items sourced as close to Boston as possible. This week’s Dogma Box has carrots, kale, rutabagas, and potatoes from Atlas Farm (S. Deerfield, MA). Deep Root Organic Coop (Johnson, VT) has onions and beets for us this week, and Easter Egg or French Breakfast Radishes are coming in from Enterprise Farm (S. Deerfield, MA). We have mixed herbs from Happy Valley Organics (Whately, MA), cranberries from Jonathan’s Sprouts (Rochester, MA), and McIntosh apples from Dwight Miller Orchards (E. Dummerston, VT). Fall Produce Guide Get organic fruit delivered to your office! EVENTS The Perennial Chef: Cooking, Healthy and Local All Year Round with Julia Shanks Sunday, December 9th; 1pm-3pm Future Chefs Office and Teaching Kitchen 560 Albany Street, Boston, MA 02118 Want to bring healthy, local foods into your kitchen, and stay on-budget, too? Learn to make the most of the abundant produce available in New England with this wonderful cooking class with Julia Shanks. Produce for the event will be donated by Boston Organics! Costs: $30 NOFA Members; $40 General Public. Click Here to register. If you have any questions or comments, please contact Drew Love by email at [email protected]. TIPS Storage Tips! No-Lists! You can create a new no-list or modify your existing no-list right up until 12PM on the day before your delivery, so feel free to change it whenever you would like to! On occasion we may receive a mix of lettuces (red, green leaf, romaine) or a mix of soft-rind, or, summer squash (zucchini, yellow, buttercup). If you strongly dislike a particular type of lettuce or summer squash, we recommend adding squash and/or all types of lettuce to your No-List. Multi-Unit Apartments RECIPES We’ve been working on a new recipe database and we think it’s looking pretty good! Head over to the Produce Info, Tips and Recipes section of our website and browse by produce item. The collection grows every week! And, we are always looking for recipes and cooking tips to share. Please email them to us at [email protected], or feel free to post them on our Facebook Page. (For those that submit a recipe/tip, you may find a surprise in your delivery!). Moosewood Carrot Soup 2 pounds peeled or scrubbed, chopped carrots4 cups stock or water1 1/2 teaspoon salt1 medium potato, chopped (optional, for heartier soup)3-4 tablespoons butter1 cup chopped onion1-2 small cloves crushed garlic1/3 cup chopped cashews or almonds1 cup milk, or 1 cup yogurt or buttermilk plus a little honey, or 1/2 pint heavy cream, or3/4 cup sour cream 2 pinches of nutmeg, 1/2 tsp dried mint, dash of cinnamon; or 1 tsp each of thyme, marjoram and basil; or 1 tsp grated ginger Place carrots, liquid and salt (and potato if you are using it) into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let it cool to room temp. Saute the onion, garlic and nuts in the butter until the onions are clear. You can sprinkle in a little salt to help draw the moisture out of the onions. Towards the end of cooking, stir in the seasoning combo of your choice. Puree everything together in a blender until smooth, or put the sauteed onions, garlic and nuts into the pot with the cooked carrots and use an immersion blender to puree. This soup will last about a week refrigerated. Add in one of your dairy products right before eating! Garnish with toasted nuts, some toasted bread crumbs or eat just as it is. From the original 1977 Moosewood Cookbook, via Slashfood Print This Recipe! · Sweet Potato Brownies 1 sweet potato3 eggs, whisked1/4 cup Coconut Oil, melted1/3 cup raw honey1/2 cup Chocolate Chips3 tablespoons Coconut Flour2 tablespoons unsweetened cocoa powder1/4 teaspoon baking powder1/4 teaspoon vanilla extract1/4 teaspoon cinnamon pinch of salt
Recipe contributed by our customer Sue S.! Print This Recipe! · Gluten Free Cranberry Apple Crisp 7 apples, unpeeled, (it’s easier!) cored and chopped; use a few more if they are small apples4 teaspoons fresh lemon juice1 vanilla bean cut into bits; or use 1/2 teaspoon of vanilla extract3/4 cup fresh cranberries (optional)1/2 cup maple syrup1/4 cup chopped walnuts (optional)1 teaspoon ground cinnamon1 cup quinoa flakes, or gluten-free oats 1/2 cup coconut oil Preheat oven to 375 degrees. Put the apples in a 9x13x2 inch Pyrex casserole dish. Sprinkle the lemon juice over the apples. Sprinkle the cut vanilla bean, or extract over the top of the apples. Stir the mixture around a bit with a spoon. Combine maple syrup, cinnamon, and quinoa (or gluten-free oatmeal) in a bowl. Cut in coconut oil. Sprinkle mixture over apples. Bake 45 minutes or until topping looks crisp. Kelly Courson Print This Recipe! · BORSCHT (BEET SOUP) 2 cups peeled beets (boil enough to loosen skins)1 ½ cups other roots, such as radishes, turnips, or carrots1 cup onion or scallions2 cups vegetable or meat stock2 tomatoes, diced (optional)1 cup shredded cabbage (red or green), or other greens1 Tbsp. vinegar salt and pepper Cube or chop beets, other roots, and onions, and simmer for 20 minutes in stock. Add rest of ingredients and simmer another 20 minutes. Serve with a dollop of sour cream, cottage cheese, or yogurt. Worden Farm Recipes Print This Recipe! · |
